Up to 4 days before make the brine by placing the ingrediends execpt the lemon and orange rind in to a reseable bag and bash with a rolling pin, Now add the lemon and orange rind.

Place a third of it in another reseablebag and 2 days before Christmas add the wings and legs and shake well to to coat the skin, Leave in the fridge overnight , the next day rinse off the brine and dirt well

Heat up the goose fat and add the legs and wings now place in a preheated oven for 120c/gas mark100 or bottom oven in the Aga or Range cookers

For the turkey Breast

The day before cover the turkey crown and cover with the remaining brine.

Christmas morning rinse the brine off and pat dry

Heat the oven to 200c or gas mark 7

Rub the butter over the turkey

Line the roasting tin with tin fol allowing a good bit at each side to cover turkey

Get a wire rack and sprinkle the herbs and onions and and sit the crown on top.

Roast uncovered for 40 mins then cover with the tin foil and cook for approx 2 hours probe the turn back the tin foil and roast for the last 25 mins without foil,

Take out of oven and leave to rest for hour before carving,

Meanwhile take the wings and legs out of the fat and re heat for about an hour

For the stuffing

Heat the butter in a saucepan and add the onion and cook until softened then add the apple.

Place the sausage meat in a bowl and combine with the onion mix and remaining ingredients,

While the turkey crown is resting place the stuffing in a large roasting dish and top with the bacon oven temp 200c gas mark 7 ,